Getting in the...


Valentines spirit. Over the weekend we had a few people over for dinner. I wanted to share a few pics of the table with you. I've been a sucker for anything and everything FELT these days.

You might remember this wreath from our Christmas table. I just could not pack it away... This weekend it became a Valentine's wreath when I added felt roses to it.

Don't you just love pictures taken from a cell phone? You think I could have just pulled out my real camera. Back to the table... Felt hearts around the water glasses and felt hearts on the place cards tied in the wreath to the rest of the decor. Me + Felt= obsessed.

Tip to all... Keep Kraft paper at your house at all times. It's amazing how it comes in handy and matches everything.

I had this card board cake stand that I had purchased several weeks ago and never used... My husband put it together and I added some flair. AKA felt and ribbon. Notice how this picture was taken before I finished all of the cupcakes.

These mini red velvet cakes were so delicious. Bake them for your special someone. Below is the recipe for the cakes from one of my favorite bakeries: Magnolia Bakery.


3 ⅓ cups cake flour (not self-rising) (per my grandmothers advice, I sifted all purpose flour 3x and it works the same as cake flour)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (2 T did the trick for me)
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda

Frosting: 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

Preheat oven to 350 degrees.
Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
Add the vanilla and beat well.
Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
When the cake has cooled, spread the frosting liberally on the cupcakes.
Makes 36 cupcakes.


See you soon, Alli.

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